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SAT BAINS SHOWCASES QUALITY STANDARD BEEF AT THE RESTAURANT SHOW

Press Release   •   Oct 15, 2012 12:00 BST

Quality Standard Mark beef took centre stage at The Restaurant Show at Earls Court recently, when two Michelin starred chef Sat Bains teamed up with EBLEX and a national catering butcher to cook up two dishes featuring cuts from the rump.

Foodservice project manager for EBLEX, Hugh Judd, said: “Rump is a wonderful piece of meat, you can get so much from it. Sat’s first dish uses what we at EBLEX refer to as ‘Bistro Rump Steak’¹, which is a very tasty cut with no plate waste.”

Butcher Mick Perkins prepared the Bistro Rump, seam butchering the 28-day aged beef in front of the audience of chefs.

Sat said: “This cut of beef looks like a fillet but has a much greater depth of flavour.”

He explained that the ‘Bistro Rump’ is a very lean cut, so it was first poached in fat in a sous vide bag to add flavour, then pan finished and caramelised to create a “rich roasted taste”. He then added steak tartare (using the spider muscle, a small piece taken from the rump) oysters, blanched sea vegetables and a rich chicken jus.

For Sat’s second dish, Mick prepared a Picanha² steak from the cap (top rump) muscle. Hugh said: “The cap muscle is very popular in other countries, but less common in the UK, which is a shame, because it’s a fantastic piece of meat. But you can ask your butcher to cut it for you using EBLEX’s cutting specification guide. It comes with a lovely layer of fat which is fantastic for the cooking process; the fat is where the flavour is.”

Sat described his second dish as: “A celebration of shallots, using the classic combination of beef and onion.” He used pine and juniper to fragrance the dish and pan-fried the seasoned beef, serving it rare, “the way quality beef should be!”

Hugh said: “Sourcing Quality Standard Mark beef and lamb enables chefs to guarantee eating quality and consistency as the scheme standards cover animal age, carcase classification and maturation.”

In fact, the Quality Standard Mark Scheme for beef and lamb provides one of the highest levels of independently inspected quality assurance for meat in the UK. The standards contain combined guarantees of food safety, animal welfare, care for the environment and enhanced eating quality.

For more information about the scheme, visit: www.eblextrade.co.uk or call the scheme Hotline: 0845 491 8787. Visit the website to download detailed cutting specifications for a range of beef and lamb cuts to give to your butcher.

ENDS

¹ Premium Bistro Rump Steaks (EBLEX Code: RUMP B003)

² Picanha Steak (EBLEX Code: RUMP B013)

EBLEX is the organisation for beef and lamb levy payers in England and is a division of the Agriculture and Horticulture Development Board (AHDB).

It exists to enhance the profitability and sustainability of the English beef and lamb sector. Its aims are:

  • To help the beef and sheep meat supply chain become more efficient
  • To add value to the beef and sheep meat industry.  

The EBLEX Trade Marketing team supports businesses throughout the retail and foodservice supply chains for beef and lamb. From abattoirs and processors to wholesalers, independent and multiple retailers and foodservice operators, we work with businesses to improve their operational effectiveness and assist with beef and lamb product development, marketing and promotion. Visit our website. TwitterFacebook.

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